These cookies are made with all-purpose flour, white chocolate chips and blueberries. The two colors contrasting in the dough make this a fun recipe to bake up for your family on any occasion!
These cookies are made with white chocolate and blueberries. They are a delicious treat that is perfect for breakfast or as a snack. Read more in detail here: blueberry white chocolate cookies.
I’d want to make a confession. I thought these white chocolate blueberry oatmeal cookies would be OK when I made them. I didn’t have a lot of trust in them, and I wasn’t confident they belonged on the blog. They’re good, but they’re not going to blow you away. Right?
I was completely mistaken. I went out for a few hours and received a text message from Mum stating, “UNBELIEVABLE cookies!!” I returned and sampled them. I took one bite, then two more, and before I knew it, a whole cookie was vanished, and I was reaching for another. Ah mee gahd, for example.
These cookies taste like a hot love affair between a blueberry muffin and oatmeal cookies. They’re pillowy soft, with a natural warmth and heartiness from the oats. They’re delicious, chewy, and flavorful. The blueberries are vibrant and juicy, and they bake into lovely tiny jewels that keep the oatmeal biscuit moist.
When it’s 85 degrees outside, a chocolate chip cookie might be a little too hefty. However, if you’re a chocolate fanatic like me, you’ll still want some oomph in your life. White chocolate chips are an excellent method to fulfill a chocolate need while still feeling light and airy. In addition, white chocolate and oatmeal are excellent companions. What if I told you that Oh, you didn’t notice? Yes, they are. It’s something I’ve seen before.
Instructions for creating blueberry oatmeal cookies
Make sure your butter and egg are at room temperature before adding them to these chewy oatmeal cookies. It’s crucial to use room temperature butter since it won’t whisk up correctly with the sugar if it’s too cold.
When preparing cookies, it’s easy to neglect the process of creaming the butter and sugars together until frothy. Most people believe that after they’re mixed together, they may start adding the rest of the components. Make sure you don’t make the same mistake! Before adding the remaining ingredients, fluff up the butter and sugars until they are little pale in color. This results in a lighter cookie, which enhances the flavor of the blueberry oatmeal cookies.
You must also use traditional oats. Steel-cut and quick oats aren’t allowed since their textures aren’t the same as traditional oats (plus, lots of instant oats come pre-flavored, which would make these cookies taste a little odd).
Apart from that, these oatmeal cookies aren’t very difficult to make! While I like the combination of oats, white chocolate, and blueberries, you are free to experiment with the ingredients. Dark chocolate chips would provide a wintery touch to these cookies, and I’m sure raspberries or other berries would work wonderfully in instead of the blueberries.
I just ask that if you want to create them, you don’t blame me if they’re gone in 24 hours. It’s not because of me.
To make the cookies
- 12 cup room temperature butter
- 12 cup granulated sugar
- 12 cup brown sugar (light)
- 1 big room-temperature egg
- vanilla extract (two tablespoons)
- 2 tablespoons flour plus 1 cup flour
- 2 tsp cornstarch (optional)
- a half teaspoon of salt
- 12 tbsp baking soda
- a quarter teaspoon of baking powder
- 1 cup oats, old-fashioned
- a third of a cup of white chocolate chips
- 1 cup blueberries, fresh
- Preheat the oven to 350 degrees Fahrenheit. Set aside two cookie sheets lined with parchment paper.
- Cream the butter and sugars in a standing mixer equipped with a paddle attachment until light and fluffy, approximately 3 minutes. For one further minute, beat in the egg and vanilla extract.
- Whisk together the flour, cornstarch, salt, baking soda, and baking powder in a separate basin. Slowly integrate the dry ingredients into the wet components while mixing on low speed until nearly mixed. Remove the bowl from the mixer and use a spatula to fold in the oats and white chocolate chips. Fold in blueberries gently once they’ve been thoroughly mixed, being careful not to break them!
- Scoop the dough onto the cookie sheet with a 3 oz cookie scoop, allowing 2 inches between each cookie. Bake for 19 minutes, or until the edges are just starting to turn light golden brown. Allow to cool completely before serving on a cooling rack!
*If you want a crunchier cookie, leave this out.
More basic cookie recipes may be found at:
Cookies with Maple Chocolate Chips that are chewy and delicious
Gingersnap Cookies with Nutella Filling
Sandwich Cookies with Dark Chocolate Peanut Butter Filling
Chocolate Chip Cookies with Brownie Filling
Crinkle Chocolate Cookies
The “white chocolate berry cookies” are a delicious and easy-to-make cookie recipe. They’re made with white chocolate chips, blueberries and oats.
- jiffy blueberry white chocolate cookies
- oatmeal blueberry chocolate chip cookies
- blueberry white chocolate scones
- white chocolate blueberry baked oats
- blueberry cookies